Healthy Pumpkin Quinoa Granola

Author - Alyssa Rimmer

If you're looking for a healthy, flavorful granola that's low in fat and sugar, this pumpkin quinoa granola is the recipe you've been waiting for!

Am I too late?

Maybeee.

Okay, so yeah the pumpkin recipe rush has totally come and gone. As soon as December hits, bloggers move on to gingerbread, cookies and everything Christmas-y. No blame in that. Pumpkin had it's moment in the spotlight, now it's time to let other ingredients shine.

But that does mean that we just put our pumpkin recipes in our back pockets for next year? I don't think so! Especially when the recipe is for pumpkin quinoa granola…how could I not share that with you now? I mean for real.

Oh and plus, another reason to be making pumpkin recipes right now is that canned pumpkin is on sale like EVERYWHERE. My grocery stores in NYC all have huge displays – basically yelling at me, “PLEASE HELP US GET RID OF THIS PUMPKIN!”

With pleasure. Let me just grab an armful.

I bought like 5 cans and have been using it in everything. They're already gone. I've been eating warm pumpkin breakfast cereals – like this one just adding pumpkin. And cookies. And muffins. Oh and baked pasta. Right and also dog treats (ugh I'm a lunatic). And GRANOLA. Boom.

Pumpkin all day, errryday. Let's start a new hashtag, #pumpkineverydamnday.

Yes? No?

Fine we'll skip it for now, but let's resurrect it next year.

What I love about this recipe is that it's super crunchy, semi sweet, but has this subtle pumpkin pie flavor without it being shoved in your face. Basically it just tastes like an awesome granola with a hint of pumpkin.

Granola is also like the greatest food on the planet. If you make it right – like by adding lots of superfoods like I did in this recipe – not only are you packing in the nutrients, but it makes a fabulous breakfast and snack. In fact, give me a handful of this quinoa granola for a snack any afternoon and I'll be golden.

What did we do to make this granola healthy you may be wondering? Welllll…we used coconut oil instead of butter, maple syrup instead of sugar, pumpkin for flavor and in place of some extra oil, then used a really awesome blend of cereals to lighten it up but still keep it filling. Rather than just oats, I did a combo of oats, puffed millet, rice crispies, quinoa, pecans and pumpkin seeds. Lower in calories, but still high in fiber and even some protein sprinkled in. And so, so good.

Okay and one last teeny tiny thing before we dive into the recipe:

Can you just look at Trevi in this picture? HA!

Not only was she literally STARING at the granola like it was a juicy piece of steak, but she also clearly had been eating dirt outside. It's like when you're a little kid and you've licked the brownie beaters and have chocolate all over your face and you fully deny that you've eaten any chocolate all. day. long. Ahhh life with a dog puppy.

But anywhoo, enjoy this awesome granola – and tell yourself it's never too late for pumpkin!

Instructions

In a large mixing bowl, mix together the oats, quinoa flakes, cereal, and spices. Stir until completely incorporated.

In a small saucepan, melt the maple syrup, coconut oil, pumpkin and almond butter. When melted, pour entire mixture over the dry ingredients and stir to combine.

Transfer ingredients to a baking sheet. Bake on center rack for 30 minutes, stirring every 10 – 15 minutes so as not to burn the granola. Remove from the oven and stir in pumpkin seeds and pecans. Return to the oven and bake for another 15 minutes until the nuts are golden brown.

When browned, remove from the oven and let cool completely before storing.*

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Hey there!
I’m Alyssa, certified holistic nutritionist and founder of SQ. My goal is to help you take simple, practical and personal steps to living a healthier life so that you can be well + truly healthy.learn more

Delicious results. I got all the ingredients at Bulk Barn. Some of the earlier comments about moisture may be folks using pumpkin pie filling versus just pumpkin purée. I had no issues with it crisping up.

I just ate this for breakfast at work with a dollop of yogurt. It was delicious! I think it would also be great with almond milk as cereal, though. The pumpkin flavor is not overwhelming, but it still has amazing flavor! My only question is how long can I store this in an airtight container in my pantry? Or does it need to be refrigerated? Just curious because of the pumpkin puree. Thanks.

I made this granola, and it was pretty beautiful until I baked it for the last ten minutes when it started to burn. I would definitely try this recipe; however I would bake it for possibly 5-10 minutes less than the suggested amount of time.

I really want to try to make this granola! I can not for the life of me find the written out version. I keep watching the video and hearing that the full recipe is on the blog and not seeing any amounts during the video olther then the 4 cups of gluten free oats.

Hi there. I am trying to find the written recipe for your pumpkin quinoa granola but can only find the video. I want to print it so I can have all of the measurements of the ingredients. The video does not include the measurements of everything. How can I find it? The blog just keeps taking me to the video with no written recipe available. Thanks!

Maybe I’m crazy, but I can’t fins the written recipe on this page anywhere, just the video. I was hoping it was written out somewhere with the quantities of each ingredient. Did I miss something? ????????‍♀️????

Hello Alyssa, this receipt just looks amazing. I would love to bake it but I do not manage to get the details of the receipe i.e. ingredients & quantities. Can you please give me the link thus we can try it before Halloween ???????? Thanks & kisses from Paris ????????

I was so excited about making it! The pictures are amazing and it sounds great, but at 40 minutes, it was still very soggy! I baked it longer, until it was dry, but the cereals shrank to their pre-puffed size! I love the taste, but how can I prevent the cereals from un-puffing? Thanks! Sophia

Hi Sophia! What combination of ingredients did you use? Are you talking about the rice crispies? I’ve never had that problem before with them being soggy… my other suggestion would be to actually leave them in the warm oven to cool for a few hours. That will definitely help them get SUPER crispy!

This recipe looks great! I’m going to make this asap! I think my husband will love it too. What kind of puppy do you have? It looks like a poodle mix. We have a 2 year old cockapoo and a new cockapoo puppy :-).

Hey there!
I’m Alyssa, certified holistic nutritionist and founder of SQ. My goal is to help you take simple, practical and personal steps to living a healthier life so that you can be well + truly healthy.learn more

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